BBQ with charcoal for dummies

[roche]

When I was a kid growing up, all I had was a gas grill. That thing died ages ago. This past 4th I decided to get a mini Webber charcoal grill because I was tired of the Foreman grill I have destroying the quality of my steaks.

I am a total dummy when it come to this as I have no experience with a Charcoal grill. The first steak I cooked tasted like gas or something. I assume this is because I didn't let the charcoal get hot enough and burn off the lighter fluid.

Can anyone give me cooking tips that you would give a 10 year old? I know I stink, but I have always just used propane were this stuff wasn't an issue. I am planning on cooking another steak tonight and I don't wanna fuck it up.

[Sinn Fein]

Real men don't need lighter fluid. Seriously, buy the stuff that comes in the small bags where you just light the bag.

[Tax Kuntz]

Wait until the coals change color (white/ash-like) before cooking anything.

[NotSoFast]

Someone in Texas can't use a grill? :icon_redf

Buy the coals that say they can be lit without lighter fluid. Follow instructions on bag for proper lighting. Wait till the coals are completely white before cooking.

And for proper steaks, the pit must have a thick metal grill to hold the heat and sear the juices in the meat. The thin "wire" type doesn't cut it.

Remove meat BEFORE it gets to the desired state of done-ness. It will continue cooking for about 5 minutes after it is removed from the heat. If you want medium-rare, remove it while it still looks rare, etc.

[frankjg]

Go get yourself a couple of things
- Charcoal Chimney
- Natural Lump Charcoal (none of that briquette shit)
- a bag of mesquite chips
- a bag of hickory chips

To start your fire:
get some newspaper and pour a little vegtable oil on it, crush it up and put the paper in the bottom of the chimney

place a bunch of charcoal inside the chimney and light the fire underneath

(place the chimney in your grill while it is heating up)

let the chimney burn for about 20min or so.. until the coals get going

once ready dump out into your grill and add wood chips (soak them for more smoke).

place your grill over coals, shut the lid and let the grill heat up for a while.

place your steaks off to the side of the fire at first.. to let the inside heat up and cook a little before charring the outside..

when the inside has been heated up then place directly over the fire to get a nice char

Eat!

[roche]

How many pieces of charcoal should I use for just one steak? Do I let the charcoal burn with the lid off or on?

[frankjg]

How many pieces of charcoal should I use for just one steak? Do I let the charcoal burn with the lid off or on?


How big is your grill?

lid on

[weeniewawa]

Go get yourself a couple of things
- Charcoal Chimney
- Natural Lump Charcoal (none of that briquette shit)
- a bag of mesquite chips
- a bag of hickory chips

To start your fire:
get some newspaper and pour a little vegtable oil on it, crush it up and put the paper in the bottom of the chimney

place a bunch of charcoal inside the chimney and light the fire underneath

(place the chimney in your grill while it is heating up)

let the chimney burn for about 20min or so.. until the coals get going

once ready dump out into your grill and add wood chips (soak them for more smoke).

place your grill over coals, shut the lid and let the grill heat up for a while.

place your steaks off to the side of the fire at first.. to let the inside heat up and cook a little before charring the outside..

when the inside has been heated up then place directly over the fire to get a nice char

Eat!

X2

now I'm hungry:clap:

[roche]

How big is your grill?

lid on

Really small. I bought a piece of shit 30 dollar Webber grill.

http://www.benzilla.com/upload_images/grill.jpg

[frankjg]

If you fill up the chimney to the top that should be enough coal for a couple of nice steaks and veggies

oh, and make sure you brush the grill with some olive oiil.. and brush those veggies with a nice olive oil, salt, pepper, and garlic powder.... damn, I'm hungry

[Glenn Dandy]

Charcoal is for cavemen... Marinate.


I got stuck with charcoal few weeks ago... broke out the acetaline..torch...... 10 minutes cookin those fuckers my grill was at 110? fuck that unless you are cookin lots of shit..


MARINATE.

[Sct Ptersns Twn]

Really small. I bought a piece of shit 30 dollar Webber grill.

http://www.benzilla.com/upload_images/grill.jpg


<MMmmmmMMmmMMMMmMmmmmmMMmm

thAT SHIT LOOKS GOOD!

[Sinn Fein]

This guy thinks you should be going back to propane:

http://www.wvah.com/programs/kingofthehill/hankhill.jpg

[Glenn Dandy]

Yo asshole call me... you makin Camden? Dont make me kick your southern ass.

[Glenn Dandy]

Sinn start a Camden thead Im hammered after the RUSH concert.

[roche]

I got stuck with charcoal few weeks ago... broke out the acetaline

it had a gas leak...an oxy-acetaline gas leak
I'm guessing that's what they used to have it blow up reaal good

http://sctv.org/characters/farmfilmreport/farmfilmreport.gif

[BCH]

Really small. I bought a piece of shit 30 dollar Webber grill.

http://www.benzilla.com/upload_images/grill.jpg

There's the problem, there's no meat on that thing.

That's the strange thing about charcoal, the cooking power seems to develop once the coals appear to be no good for anything anymore. You have to let any flame completely die out and then wait a little while longer. My house had one of those field stone & cement grills in the back yard when I bought it and I used it early on. Then I knocked it down and got a gas grill.

[roche]

That picture was just used for reference. It is the grill I purchased, yes, but that is not what I was cooking. I have only cooked steaks on it so far.

[Frankie_Ballz]

Fill the chimney about 3/4 of the way full, let that burn till almost all of the charcoal is ashy white, dump it. Now this is where it depends on what you are cooking, if it is only a steak of two you can just leave it kind of piled up in the middle. Leave the lid OFF. Leaving the lid on just decreases the temp of the grill. I am a line cook and am on a 3'x6' grill 4 or so days a week, and I have never made a fire that gets to the temp of that thing. Let that fucker go till the you can only hold your hand above the grate for <2 seconds. Throw the steaks on once your grill has gotten to this temp. Wait around 2 min or a little less(this part will come w/ time, it really isn't a time thing just a doneness thing) and turn the steak 45 deg counter-clockwise. Wait another 2 min or less and then flip. Repeat the same procedure that you did for the first side, and you should be around a med for a 1.5" steak. The whole marking and cooking to doneness thing takes some practice but you will get it. And don't forget to rest your meat when done. If you are cooking a ton of food or filling the grill make sure that the charcoal actually gets spread out.

If you are going for BBQ then make a pile about 2/3 the size of the steak amount and place a a pan of water right next to it. I just use the disposable ones in the store. Get an oven thermometer and put that in w/ the lid on. Try to keep the temp at around 225-250, you can add wood chunks to (I like hickory or apple) just make sure you don't over do it or it will be really smokey, and make sure to soak the wood first. Keep it at around that temp for 4-6hrs for ribs and 8-12hrs for brisket and pork butt or shoulder. At the end you can remove the water pan move the heat to the center and nicely carmelize the sauce.

[kid afrika]

I had that same grill a few years ago and I cooked up some really good steaks and chicken on it.

The key is the charcoal chimney. Easy to light and gets the coals ready quickly.

A lot of people love to marinate their meat. I prefer a dry rub and proper cooking. Marinating breaks down the meat and makes it tender. Not good for some cuts of meat.

For chicken breasts, I use a lemon pepper rub with some kosher salt.

For steaks (strip, t-bone or porterhouse), I use fresh ground pepper and kosher salt.

Don't flip your meat to much. Try to cook on each side for about the same amount of time until done.

Kosher salt doesn't clump. I gives a nice crispy coating which seals in the flavor and accents the flavor of the meat.

Biggest tip, remove your meat from the grill and then wait 5 - 8 minutes before plating. Oh yeah, take the meat off the grill about 15 - 25 degrees before desired temperature. It will continue to cook just from its own heat.

[THE FEZ MAN]

i have the same grill.

i use news paper with some olive oil on in and a couple of pieces of match lite charcoal to light my cowboy charcoal. takes about 15mins to get it rocket hot, then i cook my steaks right on the coals, fuck marinade on beef, buy better meat

[Sam_Adams]

i cook my steaks right on the coals, fuck marinade on beef, buy better meat

Exactly. I use garlic, onion, salt, black pepper and cayenne pepper for my steak. The thing doesn't need marinades.

It doesn't even need the crap that I put on there aside from salt and pepper. Those few spices are just personal taste.

And for those people who buy the marinade things in bottles just need to go to a restaurant for dinner. About the most you need if you're cooking indoors on a stove is some wine to add moisture and a tad of taste. There is no need to put your shit in a bag and fill it up with sauce to sit for a day.


This is what you should be using for your fire. http://www.flickr.com/photos/deepfriedkudzu/118145449/

[BCH]

i have the same grill. i cook my steaks right on the coals

Barbarian.

Everyone should go out to a real butcher shop just once and buy prime aged anything. Once you do, you'll eat much less red meat because you won't want to slum with that USDA choice stuff.

Marinades can do wonders for lamb, pork, or chicken. Beef, not so much.

[WMB]

i have the same grill.



Flank steak right on the coals is good stuff. Mmmmmmmmmmmm home made fajitas.

[abudabit]

Agree with everyone, marinading sucks on beef. Although marinaded chicken is perhaps the tastiest meat you can ever have.

Charcoal is great and easy once you get the hang of it, the part where new people mess up is they put the meat on while the coals are still flaming. I do the chimney, then once they get white I distribute them across the grill. I don't put the grate on until I'm ready to add the food.

My favourite beef spice mix was this stuff called Pappi's. Don't know if it was local or not, I only saw it in California.

[weeniewawa]

Agree with everyone, marinading sucks on beef. Although marinaded chicken is perhaps the tastiest meat you can ever have.

Charcoal is great and easy once you get the hang of it, the part where new people mess up is they put the meat on while the coals are still flaming. I do the chimney, then once they get white I distribute them across the grill. I don't put the grate on until I'm ready to add the food.

My favourite beef spice mix was this stuff called Pappi's. Don't know if it was local or not, I only saw it in California.

pappi's is still available here.
I prefer McCormicks montreal steak seasoning.
http://www.mccormick.com/assets/GM_featurtop.jpg

[distortion9]

What's the best way to grill ice cubes? They're about an inch thick....also, should I marinade them or use a dry rub?

[THE FEZ MAN]

they just need salt

[Smokezilla]

Charcoal is great and easy once you get the hang of it, the part where new people mess up is they put the meat on while the coals are still flaming.

QFT

Once you get past the maddening urge to throw your choice of beef/pork/poultry onto the grill before the coals are ready, you're pretty much homefree. I read somewhere once (I forget the source) that when you're grilling a steak, the best way to grill it is to sear both sides of the steak immediately sealing-in the juices. . . you then let the steak cook for the appropriate number of minutes before you touch it again. Don't be a "Nervous Nelly" and start flipping your steak over-and-over again. You're doing nothing but prolonging your cooking time.

Here's a chart and a couple of other tips:


http://bbq.about.com/od/steaks/a/aa071898.htm

[bethm1b]

:clap::clap::clap::clap::clap::clap::clap: fuck marinade on beef, buy better meat



Fez, you get it pal.

[THE FEZ MAN]

:clap::clap::clap::clap::clap::clap::clap:



Fez, you get it pal.


i like my meat, the trick is rocket hot cowboy charcoal blow off the ash then toss the meat right on the coals, let it sit, dont fuck with it, depending on the thickness i like to use a timer, 5 mins on one side (1" or so) then flip it to fresh coals 3 more mins, then take it off check for clinging coals toss it into tin foil and let sit for at least 5 more mins, that will make a perfect rare to medium rib eye

[Smokezilla]

fuck marinade on beef, buy better meat

QFT

I find my steaks taste better because I buy a quarter- or half-a-beef from my Brother-In-Law. . . he's not a nasty-ass so I trust him handling the butchering. He buys a steer at the local stock market, 100% grain feeds it himself for a month or two, then butchers it "to order" for me. . . no additives and no preservatives. . . The hamburger is so lean it won't even hold together by itself when you try to make patties out of it. It makes a world of difference in the taste, my friends!!! I gotta go. . . I've got 4 T-Bones and 2 roundsteaks thawing even as I type this and the grill's just about ready to go!!!:p

[FullBallz]

We are having chicken legs tonight. Any good tips on grilling those puppies? I have a gas grill. Whether it be a rub or marinade or any of that.

[Sinn Fein]

Too bad you don't have a whoke chicken. Could do beer-can chicken.

[abudabit]

We are having chicken legs tonight. Any good tips on grilling those puppies? I have a gas grill. Whether it be a rub or marinade or any of that.

For chicken I would go with a marinade. Either buy one or get some good recipes online. I even like wrapping them in foil although you lose a lot of the grill flavor that way, so maybe not. Marinades can be simple, sometimes I would even use cheap vodka as the penetrator of my marinade.

http://search.yahoo.com/search?ei=UTF-8&fr=yfp-t-501&p=chicken+marinade+recipes&rs=1&fr2=rs-top

[bethm1b]

Too bad you don't have a whoke chicken. Could do beer-can chicken.

My sister makes that everytime we go over now.

[ShavedLebaneseBear]

I grew up on charcoal (kamado pot), but switched to gas many years ago. I recently went back to charcoal, and I am glad I did. IMO, the food just tastes better cooked on coals.

http://i7.photobucket.com/albums/y256/j7wb/KIN_MatchLight.jpg

This stuff is the shit. Matchlight has been around forever, but I never used it before tonight. I always used lighter fluid, as I am a major pyro, but there is absolutely no need for it. Matchlight kicks the shit out of a chimney also. Put the charcoal in a pyramid on the grill and just light a few of the briquets. The whole thing just catches fire because the briquets are already "pre-soaked" in fluid. Even if the coals go out, they will relight with a match...just watch your eyebrows because they go up in a big flame! Let the coals go uncovered for about 10 min, or until the flames are gone. The coals will ash over in about another 5-10 min. Cook, eat. Ah, modern technology...:clap:

[kid afrika]

I grew up on charcoal (kamado pot), but switched to gas many years ago. I recently went back to charcoal, and I am glad I did. IMO, the food just tastes better cooked on coals.

http://i7.photobucket.com/albums/y256/j7wb/KIN_MatchLight.jpg

This stuff is the shit. Matchlight has been around forever, but I never used it before tonight. I always used lighter fluid, as I am a major pyro, but there is absolutely no need for it. Matchlight kicks the shit out of a chimney also. Put the charcoal in a pyramid on the grill and just light a few of the briquets. The whole thing just catches fire because the briquets are already "pre-soaked" in fluid. Even if the coals go out, they will relight with a match...just watch your eyebrows because they go up in a big flame! Let the coals go uncovered for about 10 min, or until the flames are gone. The coals will ash over in about another 5-10 min. Cook, eat. Ah, modern technology...:clap:

Matchlight is heavy on convenience but also heavy on lighter fluid flavoring.

The chimney is the way to go. Trust the veterans (read: men) of the thread.

[irishloon]

Absolutely have to go with the charcoal chimney. And you have to WAIT until the coals are ready. The key to barbecue is.................

...........PATIENCE!!!

Searing is 100% crucial to locking in the juice and flavor, and then sloooooooooow cookin' (10-15 min. each side, then flip, then repeat, then repeat, until you get the desired temp of your meat, mine is medium straight up).

Suggestions: For a marinade, take some Filets, marinade in 1 cup Soy sauce, 1 cup Canadian maple syrup (none of that Aunt Jemima shit), and 2-3 Tablespoons of minced garlic. Let them marinade for 12-24 hours (or for 4-6 hours if you have a Vacu-Seal or equivalent). Simple, to the point, salt and sweet and garlic all in one.

Also, if you like dry rub seasoning, the Kansas City Steak Company has an OUTRAGEOUS seasoning IMHO:
Link to their webpage's seasoning page (http://www.kansascitysteaks.com/pkg-Steak-and-Prime.3.htm)

But, option #3 is, I have to agree, to get better meat. None of that crap-ass London Broil that you get at WALD-BAUUUUUUMS or KING KULLEN. Go to the butcher, pony up the extra cash, and get something really nice. If done right, you don't need extra seasoning.

[Sam_Adams]

The key is to tenderize your meat well. Just give it a good fucking for about fifteen minutes and slap those babies onto the grill.

[Smokezilla]

I grew up on charcoal (kamado pot), but switched to gas many years ago. I recently went back to charcoal, and I am glad I did. IMO, the food just tastes better cooked on coals.


I switched back to a charcoal grill and am also glad that I did. As for charcoal, I had been using Matchlight until I found a cheaper and better charcoal: Sam's Choice from Walmart/Sam's Club!!! I bought some this weekend. . . you can get TWO 18-pound bags of that shit for less than you can get one bag of Matchlight! You have to add your own lighter fluid, but a bottle of fluid is only about $2 and last your several uses. The briquettes are 60% bigger (it says so on the bag) and they definitely burn longer. I've switched-over for good. Try it!

[BeerBelly]

oak, mesquite, pecan, hickory is plentiful for me
I dont use charcoal
Haha

[inthesmokies]

When I was a kid growing up, all I had was a gas grill. That thing died ages ago. This past 4th I decided to get a mini Webber charcoal grill because I was tired of the Foreman grill I have destroying the quality of my steaks.

I am a total dummy when it come to this as I have no experience with a Charcoal grill. The first steak I cooked tasted like gas or something. I assume this is because I didn't let the charcoal get hot enough and burn off the lighter fluid.

Can anyone give me cooking tips that you would give a 10 year old? I know I stink, but I have always just used propane were this stuff wasn't an issue. I am planning on cooking another steak tonight and I don't wanna fuck it up.



Learn the indirect method, and remember less charcoal is better. all I use is charcoal. I feel if you have a gas grill you may as well us the stove.I have two 22 inch webers, and a small{smokie joe} weber. you should have got a cook book with that grill read it...
Never rush it, the slower you cook anything the better it is...

the steak tasted like gas from to much coal and fluid. less coal and let it turn completly gray..

P.s use Kingford and fluid, dont buy the matchlight doesnt last as long.

[wetandstickyjim]

Get the chimney and the "Weber Big book of Grilling". You should be all set after that.

Or just use hard wood chunks instead of charcoal and you can get those lighting sticks comprised of wax and wood chips to get the coals going.

Kosher salt and fresh black pepper is all you should need on good meat. Salt and pepper afterwards as salt will draw moisture to the surface during cooking. Let the steaks sit for 5-10 minutes under foils to give the juices a chance to redistribute. Throw some butter on there too.

[grail]

I have had a little Smokie Joe for years. They are a great little grill that you can actually do a lot of grilling and barbeque.

1. Get lump charcoal or make your own. Big Green egg makes some decent lump charcoal. Get some hardwood chunks as well. Mesquite for beef, hickory for pork, apple for poultry. They have different flavors. I use wood mostly now. No pine the creosote will kill ya.

2. Use the chimney. The chimney is your friend. Especially is you are going to be barbequeing and having to refill the coals. I've done a 12 lbs. pork shoulder on a smokie joe this way.

3. Good a good steak. Look for good marbling and a good cut 1.5-2" thick. Go to a butcher or cut your own. Aged prime is great. The aging gives the enzymes in the meat to break down the connective tissues resulting in a more flavorful and tender steak.

4. Be patient and make sure your grill is hot for grilling. Hold your hand 6" above the grill. If you can only hold it there for 1 - 2 seconds its about right.

5. I go with 2.5 minutes per side for a 1.5" thick steak. I like it still mooing and keeping all the flavor of the meat. Optional for kosher salt and pepper for a rub just before grilling. If too soon, the salt will draw the moisture out of the steak. Use tongs and don't cut or stab the meat. That just leaves a hole that all the juices can be let out.

6. Plate it and let it set for at least 5-10 minutes. Don't poke it or cut. Be patient. If you like just before serving, brush with some clarified butter that's seasoned with garlic, salt, and pepper.

Some vegetables can take longer put them on before the steak. Potatoes are great to throw into the coals. Brush with olive oil. Wrap in aluminum foil. Throw them in. Corn on the cob. Is great. Indirect heat. Keep the husks completely on. Keep them on till the outside layer of the husk starts to char. Perfectly steamed on the inside and if you've been using wood a nice little smoky aftertaste.

Hell, you can even grill dessert. Slice a whole pineapple into large strips. Grill until the outside starts to carmelize. Serve with a little caramel and vanilla ice cream. Or core an apple, stuff with butter and brown sugar. Grill till the apple starts to soften a little to the touch.

[chiapeteater]

Bumping this thread back up since the grilling season will soon be upon us and I wanted a reminder!!

Also I want grail to 'splain to me how he does a 12 pound pork shoulder on a Smokie Joe.

I have the same grill and would like to do the same this coming weekend.

I have had this wonderful little grill for a few years and I finally ordered a chimney starter for the charcoal tonight and it will be here on the 16th according to amazon.

[THE FEZ MAN]

i just did a nice boneless pork roast. it was a little dry, i fucked up and took the probe out before it was done resting so it leaked all over the place

[Hudson]

Really small. I bought a piece of shit 30 dollar Webber grill.

http://www.benzilla.com/upload_images/grill.jpg
Somebody Please explain the tomato slices on that grill! Who's the retard?

[THE FEZ MAN]

for people that like roasted tomatoes it works well, you need nice meaty tomatoes for it to work well

[Hudson]

for people that like roasted tomatoes it works well, you need nice meaty tomatoes for it to work wellAgreed, but those slices look too thin though.... (at least the front one)they would be lil black nuisances in no time!

[Sct Ptersns Twn]

Roasted tomatoes, mushrooms, corn, ummmmmmmmm cucumbers or is that...........hmmmmmm I guess that is cucumbers, that is kinda weird.

[Hudson]

Roasted tomatoes, mushrooms, corn, ummmmmmmmm cucumbers or is that...........hmmmmmm I guess that is cucumbers, that is kinda weird.
Believe that is zucchini

[JoeyDVDZ]

Goddamn, now I want a steak. Thanks, douches. :)

[grail]

Bumping this thread back up since the grilling season will soon be upon us and I wanted a reminder!!

Also I want grail to 'splain to me how he does a 12 pound pork shoulder on a Smokie Joe.

I have the same grill and would like to do the same this coming weekend.

I have had this wonderful little grill for a few years and I finally ordered a chimney starter for the charcoal tonight and it will be here on the 16th according to amazon.

It's an all day event, at least 12 hours. Have cooler ready (for beer) and a pan where you can set the meat while you wait to restart your coals every so often. The other trick is to trim it enough that it fits under the lid and leaves the vent holes open. Hickory chunks work the best. I just kept throughing the chunks in every so often to keep the heat nice and low with plenty of smoke. Use tongs or a good heavy glove to lift the meat. Don't poke it. This is for the patient and tenacious. You can speed it up some if you want to finish it in the oven for a few hours at 250oF in a dutch oven.

[chiapeteater]

Just found this on Webers site--> http://store.weber.com/Items/List.aspx?cid=230002

Get a cookbook and support wounded Marines at the same time.
Just gotta figure out whether I want a hat or a shirt.

[chiapeteater]

Ok I got my Weber charcoal chimney http://www.webergasgrills.com/item_item_969.html?source=adwords&keyword=weber+87886&gclid=CIqitNSe3JECFQ7GGgodZHGEeg

and used it for the first time today. Let me tell you that there is a huge difference in the flavor since i do not have to use lighter fluid any more. The flavor difference is huge and huge in a good way!! Just grilled 4 beef tenderloins and it was just delicious!

[roche]

This thread helped me out a lot after I started it so I have to thank you all. I have since upgraded to a proper charcoal grill and have messed around a bit with smoking roasts and chicken. I have had some mixed results so far. When I get it right, its fucking awesome which is why I need one of those little wireless thermometers so I am not just guessing how long something should cook.

I picked one up at Wal-Mart today and it is the biggest piece of shit I have ever. Within 5 minutes the antenna cap popped off and it never once synced up with the base unit.

Any recommendations on a good one? I am willing to send a few bucks on a decent one if it works really well.

[Glenn Dandy]

I believe I have the answer to your BBQing needs gentleman...


Pesky charcoal not lighting fast enough?
http://www.wackbag.com/showthread.php?t=87802

[roche]

I believe I have the answer to your BBQing needs gentleman...

Pesky charcoal not lighting fast enough?
http://www.wackbag.com/showthread.php?t=87802

Yeah, thats what I want my steak to taste like, Dandy belly...... :icon_mrgr

[jackjack]

You can speed it up some if you want to finish it in the oven for a few hours at 250oF in a dutch oven.

I'm not clear on one detail, how do you fart on it if it's that hot?

[Glenn Dandy]

Yeah, thats what I want my steak to taste like, Dandy belly...... :icon_mrgr

nothing wrong with a steak that smells like douche. not my bb ,,,,but lint.


PS... I DO NOT DOUCHE MY BELLY BUTTON............anymore.:icon_neut


Not since the fire.

[roche]

I'm not clear on one detail, how do you fart on it if it's that hot?

http://video.google.com/videoplay?docid=6304447980554417691

[jackjack]

Oh.. Not a traditional dutch oven, but it explains why it speeds the process. Makes sense now.

[roche]

Oh.. Not a traditional dutch oven, but it explains why it speeds the process. Makes sense now.

In this post 9/11 era things have changed so you have to make well with what you have.

God bless America.

[Glenn Dandy]

I met a German negroe at REd Lobster tonight... I made him speak German and loffed....


he had freckles too... I wanted to take him home with me but he already had a family:(

[weeniewawa]

well it was a red lobster :)

[Glenn Dandy]

Its the crem dela negroe... i noticed...

we got a 40.00 gift card from Discover.....not a bad meal for 16 bucks;)

[roche]

This thread helped me out a lot after I started it so I have to thank you all. I have since upgraded to a proper charcoal grill and have messed around a bit with smoking roasts and chicken. I have had some mixed results so far. When I get it right, its fucking awesome which is why I need one of those little wireless thermometers so I am not just guessing how long something should cook.

I picked one up at Wal-Mart today and it is the biggest piece of shit I have ever. Within 5 minutes the antenna cap popped off and it never once synced up with the base unit.

Any recommendations on a good one? I am willing to send a few bucks on a decent one if it works really well.

Any help? :arrrh:

[Myhairygrundle]

Any help? :arrrh:

http://www.bbqgalore.com/accessories/thermometers/

They sell good high quality bbq things.

[THE FEZ MAN]

i picked one up at ummmm, ACME..... our local meglo mart type place, its kind of hard to get one that wont melt in a grill i find that a timer is the best rout for most grilling things, that and tin foil, i also use a simple digital probe one for "spot checking" (i dont recommend this procedure it can ruin some things buy "bleading them out" that i got from my Snap On guy but you can pick them up almost anyware, if your worried about the temp of the grill its self get a cheepo oven thermometer and just toss it on the grill. depending on what im doing i just sear then slow roast, for say a pork tender loin i will put it on lazer hot cowboy charcoal then toss the lid on and let it sear for about 5 mins then turn it for 5 more turn it back and then close the grill up for the most part on my small webber kettle i will leave the bottom open then choke back the top too about 1/4 inch openings, then let the roast sit for about 8 mins turn it close them all the way for 8 more, then wrap it and let it finish on the counter wrapped in the foil for about 5-9 mins some times 14, depending on how big my salid is and how cold the pork was when it went on the grill (i like to let my meat warm up before tossing it on the rack) after a few hundred fuck ups it becomes natural. some people freak out when i say this but dont be afraid to take stuff off the grill "early" and let it coast to a more appropriate temp, i NEVER eat any meat off a grill thats lets say 160 or so i dont fear the food born boogie man but i do loath a dry steak, or rubber chicken burnt black on the outside

another good thing to learn is the "hand test" you can poke your hand and poke the meat, even large roasts, and know about how done it is

[oandapartycock]

When I get it right, its fucking awesome which is why I need one of those little wireless thermometers so I am not just guessing how long something should cook.

I picked one up at Wal-Mart today and it is the biggest piece of shit I have ever. Within 5 minutes the antenna cap popped off and it never once synced up with the base unit.

Any recommendations on a good one? I am willing to send a few bucks on a decent one if it works really well.

Cooking over charcoal has so many variables and those thermometers don't work so well unless you're dealing with meat at least a couple of inches thick.

Also, poking your meat with anything lets out all the juices, so don't do that.

I worked in the restaurant biz for a long time and the best cooks could just "feel" when a steak is a certain temperature. Use the "FIST" method.

This guy explains it a lot better than I was going to.

Make a fist like Senior Wenses. If you hold your thumb very loosely against the forefinger, with your other hand, poke the ball at the base of the forefinger and thumb. This is rare. If you poke the steak it should feel like that.

Tighten your fist slightly. Feel the springy tension? That is medium. If you make a fist even harder, that is what well done will feel like.

Eventually you will just know by poking (your finger) on the steak how done it is without resorting to a thermometer.

It also starts with picking out the right steak. Marbling is what you want to look for. You don't have to pay top dollar for it if you know what you're looking for because most the people in grocery store butchershops just cut whatever grade they're shipped but you can sometimes find "choice" steaks packaged with "select" grades, especially if it's something in their weekly ad.

More on that:
http://www.askthemeatman.com/beef_steaks_different_names.htm

[RMM46]

Got a couple of porterhouses at the butcher yesterday. Used a charcoal chimney to turn about 5 lbs of charcoal to white hot ash, and the thermometer on the crill was registering 500-600 degrees!

5 minutes one side, 4 minutes on the other, then on a plate covered in foil for another 5 minutes later, and those sumbitches were absolutely PERFECT.

[billb914]

1 - rib-eyes are the sh*t when it comes to grill (esp charcoal)
2 - the next person that says "seals in the juices" gets a bitch slap - it's about the flavor (nice brown bits)- yes some people actually did tests and the "juices" bit is urban legend. Let it die.
3 - always rest the steak
4 - anything past medium rare is toast - rare rules

http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393011836

[RMM46]

2 - the next person that says "seals in the juices" gets a bitch slap - it's about the flavor (nice brown bits)- yes some people actually did tests and the "juices" bit is urban legend. Let it die.

Alton Brown on "Good Eats" did a special on urban legends in food...and a steak that was seared had pretty much the same weight as one that was not seared.

Indeed - it is about the flavor.

[billb914]

Alton Brown on "Good Eats" did a special on urban legends in food...and a steak that was seared had pretty much the same weight as one that was not seared.

Indeed - it is about the flavor.

Funny you mention alton - he uses Wolke as a resource for his show

[roche]

Cooking over charcoal has so many variables and those thermometers don't work so well unless you're dealing with meat at least a couple of inches thick.

Also, poking your meat with anything lets out all the juices, so don't do that.

I am not cooking steaks. I am fucking around with smoking roasts. When I time it right they are fucking great. When I don't, well they are just average.....

I need something let me know the temperature so I don't over cook.

[chiapeteater]

http://www.livefirewisdom.com/

The three vids on that site show a pretty good way/idea for grilling over charcoal IMO. I do pretty much the same thing with keeping the hot coals to the side for hot direct heat and moving the meat away after searing it. It always seems to work really well for me.

The vids are kind of long but for the most part well worth the time.

[blee]

Fired up the charcoal grill yesterday and just before putting my steaks on, I threw some apple branches on the coals. Best steaks I have ever had.

[weeniewawa]

I cook what they call out west here a "tri tip (http://en.wikipedia.org/wiki/Tri-tip)" .It is somewhat like a roast usually 2-3" thick. I cook it till the thicker end is 140ish, and that makes the smaller end a little more well done. 140 for rare to med rare, and up for more well done I also use one of these, or did until savages broke into my house and stole the probe part of the set and just about everything else I own, but it really works good for long term outside cooking.
http://ecx.images-amazon.com/images/I/41Y7XZ7397L._SS400_.jpg (http://www.amazon.com/RediCheck-Remote-Cooking-Thermometer-Settings/dp/B0000AQL24)
I am not cooking steaks. I am fucking around with smoking roasts. When I time it right they are fucking great. When I don't, well they are just average.....

I need something let me know the temperature so I don't over cook.

[tysonpunchinguterus]

Since my apartment complex doesn't allow grilling (I'd still use one if I had a terrace, but I don't, so I can't), I got myself a Delonghi indoor grill. I've used it a couple of times and it's worked out pretty well so far. It's not a Foreman-style grill, but an actual grill that you can use indoors. The only difference is that the grill plate heats up to do the cooking instead of using gas or charcoal to get a flame. I still have to fine-tune how long I cook things, but it did a nice job on some burgers the other night. I'm going to try out some steaks tomorrow night and see how it goes. It's not quite as good as a regular grill, but it's way better than a Foreman grill (which I've never liked) and is good if you don't have anywhere outside to use a grill.

[roche]

http://ecx.images-amazon.com/images/I/41Y7XZ7397L._SS400_.jpg (http://www.amazon.com/RediCheck-Remote-Cooking-Thermometer-Settings/dp/B0000AQL24)

The one I bought a few weeks ago looked very similar to that but it was a piece of shit and it didn't work. I need a specific model that someone here has used that isn't a piece of shit. Oh, and it has to be wireless.

[grail]

Bump for the upcoming Memorial Day Weekend. What pieces of flesh are you planning rendering to smoky goodness?

Hickory smoked pork shoulder.

[flyerfan116]

So I made my first foray into charcoal cooking last night, got a decent size grill for $20 at wal mart, got some kingsford, a chimney and some hickory chips as well. I threw some London broil on..came out quite good. the wife wasn't too impressed, she wasn't a big fan of the hickory taste but i loved it look forward to trying some new things, would like to try ribs, but we'll see.

[stillbornstew]

So I made my first foray into charcoal cooking last night, got a decent size grill for $20 at wal mart, got some kingsford, a chimney and some hickory chips as well. I threw some London broil on..came out quite good. the wife wasn't too impressed, she wasn't a big fan of the hickory taste but i loved it look forward to trying some new things, would like to try ribs, but we'll see.
i have been told on several occasions that my BBQ chicken/boneless pork ribs are nothing short of fantastic. i'd be more that happy to share. PM me if you want the marinade/cooking technique needed to produce BBQ heroin.

[weeniewawa]

I just got this one and it works great. has good range, I can watch the temp from about 50' away no prob. but they just raised the price, almost doubled it wow.

http://ecx.images-amazon.com/images/I/51QDQBFCR0L._SL500_AA280_.jpg (http://www.amazon.com/gp/product/B00004SZ10)

[SatansCheerledr]

http://www.amazon.com/NapaStyle-Enamel-15-Inch-Hibachi-Interior/dp/B000IWXUEI

I use this Hibachi exclusively for grilling steaks. It’s made of very thick, high quality cast iron and the grill is also really thick cast iron. I fill this fucker to the rim with charcoal and fan it till it’s so hot the grill starts to glow. I’ve ruined myself from ever being able to order a steak in a restaurant again it comes out so good.